sichuan-noodles | aktivolife

Sichuan Noodles

Total time: 1 hour

Serves 3

10.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 ½ cups - Egg noodles, dried

3.5 oz - Firm tofu

½ cup - Green peas, cooked, drained, without salt

2 pcs - Cloud ears fungus, dried

¼ cup - Pine nuts, toasted, chopped

1 tsp - Onion powder

1 clove - Garlic, chopped

1 tsp - Olive oil

1 tb - Black bean sauce

2 tsp - Chili sauce

2 tsp - Soy sauce, reduced salt

For the Marinade

1 tsp - Red wine, cooked

1 tsp - Soy sauce, reduced salt

1 tsp - Corn flour

UTENSILS

Mixing bowl, Colander, Cooking pot, Saucepan, Non- stick wok with lid, Chopping board, Knife

INSTRUCTIONS

1. Soak washed dried cloud ear fungus in hot water until it's fully rehydrated with very little to no water remaining behind then broadly slice.

2. Using the ingredients for marination, marinate medium-sized tofu cubes until all the other preparation is done.

3. Boil the noodles. Transfer the boiled noodles onto a colander and drain the excess water. Run the boiled and drained noodles under cold running water then drain again.

4. Scald green peas with very little to no water remaining behind.

5. Dissolve onion powder in 1 tablespoon of water forming no lumps.

6. Lightly dry toast the pine nuts on a low flame in a saucepan then chop.

7. Heat oil on a low flame in a non-stick wok then stir chopped garlic and dissolved onion powder.

8. Add the rehydrated cloud ear fungus slices, black bean sauce, chili sauce and marinated tofu cubes. Simmer with a tight lid until the tofu becomes slightly tender.

9. Add boiled noodles and scalded green peas with soy sauce and Toss well.

10. Sprinkle toasted chopped pine nuts and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 230g